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Seafood in cream sauce
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | SCALLOPS, SHRIMP, SOLE | | 1
| x | SNAPPER, OR A COMBINATION | | 1
| cup | WHITE WINE, COURT BOUILLON | | 1
| cup | SLICED MUSHROOMS | | 2
| tbsp | SLICED GREEN ONION | | 1
| each | CLOVE GARLIC, MINCED | | 1/4
| cup | BUTTER | | 2
| tbsp | FLOUR | | 1/4
| tsp | FRESHLY GROUND NUTMEG | | 1
| x | FRESHLY GROUND WHITE PEPPER | | 1
| x | SALT | | 1
| cup | MILK |
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Procedures:
| 1 | Lightly poach the fish in the court bouillon until opaque. | | 2 | Remove the fish and reserve the liquid. | | 3 | Cook the mushrooms, green onions, and garlic in the butter until tender. | | 4 | Blend in the flour, nutmeg, and white pepper aqnd salt to taste. | | 5 | Add the milk and reserved liquid all at once. | | 6 | Stir constantly until well blended. | | 7 | Cook over low heat until thick and bubbly. | | 8 | Add the fish. | | 9 | Heat and serve. |
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